Pan Mee Recipe Mee Hoon Kueh

PAN MEE RECIPE - MEE HOON KUEH

Steps:

• Rinse the salt off the Preserved Chinese kohlrabi with water.
• Boil the Preserved Chinese kohlrabi and dried anchovies in a stockpot with 5 liters of water.
• Simmer for 1 hour.
• Season with salt when it is done.
• For the dried wood ear, soak them into a bowl of water for approximately 30 minutes.
• Once the wood ear has softened and expanded in size, use scissors, and cut away the hard part such as the stem.
• Then cut the wood ear fungus into julienne.
• Clean baby spinach and use only the leaves part.
• Peel garlic, crush and chop.
• Prepare the other ingredients accordingly.
• Preheat cooking pan/wok with cooking oil.
• Shallow fry the dried anchovies with low heat.
• Strain the fried anchovies and set aside while leaving the oil in the pan.
• At medium-low heat, add chopped garlic into the pan and fry to golden.
• Add minced meat and thoroughly fry it.
• Add soy sauce, salt, and sugar and fry the minced meat until dark brown color. Transfer to a bowl/container and set aside.
• Bring 3 liters of water to boil and blanch wood ear fungus for 30 seconds.
• Strain blanched wood ear fungus and set aside.
• Then with the same boiling water, blanch the egg noodle for 30 seconds.
• Strain the noodles and plate.
• With a bowl, place the baby spinach leaves in.
• Place the blanched egg noodle onto the spinach leaves leaving some at the side of the bowl.
• Add broth in.
• Topped with a generous amount of minced meat, blanched wood ear fungus, and fried anchovies. Serve.